Boursin garlic and herb cheese is a soft, spreadable cheese that originated in France. It has a creamy texture and is flavored with garlic, parsley, shallots, chives, and other herbs and spices.
What are the main ingredients in Boursin garlic and herb cheese?
The main ingredients in Boursin garlic and herb cheese are:
- Milk
- Cream
- Garlic
- Parsley
- Chives
- Shallots
- Herbs like thyme, marjoram, basil
- Spices like white pepper, nutmeg
- Salt
The combination of milk, cream, and garlic gives Boursin its signature creamy, spreadable texture. The herbs and spices add lots of aromatic flavor.
What type of milk is used in Boursin?
Boursin is made from cow’s milk. The exact blend can vary but it typically contains:
- Whole milk
- Partially skimmed milk
- Cream
Using cow’s milk gives Boursin a rich, indulgent, creamy mouthfeel. The blend of whole milk, partially skimmed milk, and cream contributes to the smooth, spreadable texture.
What is the cheese making process for Boursin?
Boursin is made using a simple cheesemaking process:
- The milk, cream, and other dairy ingredients are pasteurized.
- Starter cultures are added to acidify the milk and develop flavor.
- Rennet is added to help the milk curdle and solidify.
- The curds are cut, releasing whey.
- The curds are drained, salted, and mixed with cream.
- Garlic, herbs, and spices are mixed in to flavor the cheese.
- The cheese mixture is whipped and molded into containers.
- The Boursin is allowed to ripen and develop flavor for 1-2 weeks.
This relatively fast, straightforward process yields the smooth, spreadable texture Boursin is known for. The herbs and garlic are added at the end to preserve their fresh flavors.
What texture and consistency does Boursin have?
Boursin has a soft, creamy, spreadable texture. When perfectly ripe, it should spread smoothly without being watery.
The texture can be described as:
- Creamy
- Smooth
- Silky
- Spreadable
- Rich
- Indulgent
Boursin achieves this texture through its high fat content, use of cream, and simple cheesemaking process. The texture makes it perfect for spreading on breads, crackers, vegetables, and more.
What is the fat content of Boursin?
Boursin has a high fat content, which gives it a rich, creamy texture.
On average, Boursin contains about:
- 45% milk fat
- 25% fat on a dry basis
This compares to other soft cheeses like:
| Cheese | Fat Content |
|---|---|
| Brie | 45% |
| Camembert | 45% |
| Mascarpone | 30-40% |
So Boursin’s fat content is similar to other soft cheeses. This high fat content gives it a rich, creamy mouthfeel.
What is the flavor and taste of Boursin garlic and herb?
The flavor and taste of Boursin garlic and herb cheese can be described as:
- Garlic: Prominent garlic flavor, but not overpowering
- Herbal: Notes of parsley, chives, shallots, thyme
- Savory: A hint of umami savoriness
- Peppery: Subtle spice from white pepper
- Rich: The dairy gives a rich, indulgent taste
- Tangy: There is a slightly tangy, fermented edge
The blend of garlic, herbs, and cream create a well-balanced flavor profile. There is enough garlic to add a punch, without being too strong. The herbs add freshness and complexity.
What is the shelf life of Boursin?
When properly stored, the shelf life of Boursin is:
- Unopened Boursin: About 10 weeks from the sell-by date
- Opened Boursin: About 2-3 weeks
To maximize freshness, it’s best to follow these storage guidelines:
- Refrigerate Boursin at 40°F or below
- Keep tightly sealed when not in use
- Wrap in plastic wrap if transferring to a new container
- Use within 2-3 weeks of opening
The sell-by date is usually about 10 weeks from when the Boursin was made. Storing properly and using within 2-3 weeks of opening will provide the freshest flavor.
What are some serving suggestions for Boursin garlic and herb cheese?
Here are some popular ways to serve Boursin garlic and herb cheese:
- Crackers: Spread on crackers like wheat crackers, water crackers, or rice crackers.
- Breads: Try on slices of French bread, sourdough, baguettes, or bagels.
- Vegetables: Spread on vegetables like cucumber, celery, and carrots for dipping.
- Meats: Delicious smeared on roasted chicken, turkey, or ham slices.
- Pastas: Toss with hot pasta for a quick creamy sauce.
- Tartines: Top bread slices with Boursin, tomatoes, prosciutto, basil for bruschetta-style tartines.
Boursin’s creamy, herbal flavor pairs well with both savory and sweet foods. It makes a great spread, dip, or topping for snacking and appetizers.
What wines pair well with Boursin garlic and herb cheese?
Here are some wine styles that complement and pair well with the flavors of Boursin garlic and herb cheese:
- Sparkling wines: The bubbles and acidity cut through the creaminess nicely.
- White wines: Opt for medium-bodied, unoaked styles like Chardonnay, Sauvignon Blanc, Chenin Blanc.
- Rosé wines: The berry flavors complement the herbal notes.
- Light reds: Such as Pinot Noir, Beaujolais, Cabernet Franc.
In general, choose wines with bright acidity. Steer away from heavy oaky wines that may overpower the delicate flavors of the Boursin.
Can Boursin be frozen?
Yes, Boursin can be frozen to extend its shelf life. Here are some tips for freezing Boursin cheese:
- Make sure the Boursin is fresh before freezing.
- Portion into freezer-safe containers or bags.
- Remove as much air as possible.
- Seal tightly.
- Freeze for up to 2-3 months.
- Thaw overnight in the refrigerator before using.
Freezing prevents mold growth and slows down undesirable texture changes. Thawed Boursin may be a bit more crumbly but still retains its flavor. Use thawed Boursin within 1 week.
Can Boursin be substituted for cream cheese?
In some applications, Boursin can be used as a substitute for cream cheese. However, there are some important differences:
| Boursin | Cream Cheese |
|---|---|
| Lower fat content (45%) | Higher fat content (55-65%) |
| Contains garlic and herbs | Plain, unflavored |
| Tangier, fermented flavor | Milder, fresher flavor |
| Soft, smooth texture | Denser, more viscous texture |
Overall, Boursin has a richer flavor profile while cream cheese has a heavier texture. In dips, spreads, and sauces, they can often be swapped evenly. But the flavor profile will come out different.
What are some alternatives to Boursin garlic and herb cheese?
Some alternatives to Boursin garlic and herb cheese include:
- Herbed cream cheese or goat cheese: Mix plain cream cheese or goat cheese with garlic, herbs, lemon, and pepper.
- Fromage blanc: The fresh French cottage cheese can be flavored similarly.
- Herbed ricotta: Combine part-skim ricotta with garlic, parsley, basil, thyme.
- Mascarpone: Blend in fresh herbs, minced garlic, salt, and pepper.
- Whipped feta: Feta whipped with olive oil, herbs, and spices.
While the flavor won’t be exactly the same, these substitutions can work well in spreads, dips, and other applications calling for a creamy, herbed cheese.
Is Boursin cheese gluten-free?
Yes, traditional Boursin garlic and herb cheese is gluten-free.
Boursin contains just a few core ingredients:
- Milk
- Cream
- Salt
- Garlic
- Herbs
- Spices
None of these ingredients contain gluten. The gluten-free status makes Boursin a good option for anyone avoiding gluten for health or dietary reasons.
However, some flavored varieties of Boursin may contain other ingredients. Always check the label to confirm gluten-free status if avoiding gluten.
Is Boursin pasteurized?
Yes, Boursin is made using pasteurized milk. This means the milk has been briefly heated to destroy harmful bacteria.
Key facts about pasteurization and Boursin:
- The milk is heated to at least 161°F for 15 seconds.
- This extends the shelf life by destroying pathogens and spoilage organisms.
- Pasteurization is required for all soft cheeses in the U.S.
- Raw milk cheeses must be aged over 60 days per FDA rules.
- Pasteurization doesn’t significantly affect the nutrition of Boursin.
Pasteurization makes soft cheeses like Boursin safer for consumers by reducing the risk of foodborne illness. The process doesn’t negatively impact the flavor or quality.
Where is Boursin cheese originally from?
Boursin cheese was originally created in France in 1957 by François Boursin.
Key facts about the history of Boursin:
- First made by François Boursin, a cheesemaker in Normandy, France.
- Boursin pioneered the concept of soft, spreadable herbed cheese.
- The Boursin brand was acquired by food company Bel in 1973.
- Boursin continued to grow in popularity worldwide through the 1980s and 1990s.
- It’s now the best-selling brand of cheese in France.
- Boursin is produced in France, Denmark, Germany, and Wisconsin.
Boursin garlic and herb cheese was innovative when first created in the 1950s. Its creamy, herbed flavor became iconic and inspired many other spreads.
Is Boursin French cheese?
Yes, Boursin is a French cheese. It was originally created and produced in Normandy, France.
Some key facts about Boursin as a French cheese:
- Boursin was invented by a French cheesemaker in 1957.
- It’s considered a French culinary icon, popularized in the 1970s.
- Boursin is now the #1 selling cheese brand in France.
- Even when produced worldwide, Boursin is marketed as a French cheese.
- The cheese is made using French techniques like crème fraîche.
- Its name recognition connects it to French culinary heritage.
Although now produced globally, Boursin retains its French origins. Both the history and style of the cheese are distinctly French.
Conclusion
Boursin garlic and herb cheese is a creamy, spreadable cheese created in Normandy, France in the 1950s. It features a distinctive blend of garlic, herbs, and spices in a smooth, rich cow’s milk base. Boursin has a high fat content around 45% which gives it a supple, indulgent texture for spreading. Its versatile flavor pairs well with breads, crackers, vegetables, and wines. While originally French, today Boursin is popular around the world as an appetizer cheese.